Liza's Lasagna

This is my famous veggie lasagna. All of my meat-eater friends say they like it better than meat lasagna and NO ONE can tell there is tofu in here, I promise! If you don't try any other of my recipes, make this one. My Italian father simply loves it and trust me he isn't your typical tofu eater!

Ingredients:

12 oz firm organic tofu crumbled

1 box no-boil lasagna noodles (you can use and boil reg noodles, just takes longer)

Vegetable oil

5 scallions, chopped

1 cup mushrooms, sliced (buy pre-sliced to save on time)

1 bag frozen chopped spinach, defrosted & drained

1 clove garlic

2 jars pasta sauce

1 egg

Emerils Italian essence

Salt

Pepper

Garlic powder

Garlic salt

Red pepper flakes

Parsley

2 bags shredded mozzarella cheese

Directions:

In a large skillet or sauce pan saute scallions, mushrooms, spinach and garlic in oil for 5 min. Add both jars of sauce, mix in thoroughly, set aside. In a large bowl combine tofu, egg and all seasoning mix well with hands mushing it all together Cover bottom of large Pyrex dish with some of the sauce mixture.Top with lasagna noodles covering bottom of Pan, followed by sauce, then all the tofu mixture, add a layer of cheese, top with more noodles and the rest of the sauce mixture. Cover with foil, bake 350 degrees for 45 min. Remove foil, sprinkle another layer of cheese on top, bake uncovered 15 more min. Let stand for 10 min before serving For more cheesy lasagna u can add more mozzarella for the same amount of tofu